Rabbit, Roast, and Chestnuts

Ingredients

• two dozen fine large chestnuts
• a plump young rabbit
• a tea-spoonful of chopped onion
• a tea-spoonful of chopped parsley
• four ounces of fat bacon
• a little pepper
• a little salt
• pounded mace
• half the boiled chestnuts

Method

1. 1

   Boil chestnuts, drain, and peel.

2. 2

   Skin and empty the rabbit.

3. 3

   Mince the liver and mix with onion, parsley, bacon, pepper, salt, mace, and boiled chestnuts.

4. 4

   Fill the rabbit with this mixture, sew it up, and truss.

5. 5

   Roast over a clear fire, basting frequently.

6. 6

   Serve with sauce made from remaining chestnuts.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1448. The excerpt below is the record exactly as published.

RabTait, Roast, and Chestnuts.— Take two dozen fine large chestnufs. Slit each one lightly with a penknife, and thi-ow all into a saucepan of cold water. Let them boil for a <piarter of an hour, drain, and peel them. Whilst the chestnuts are boiling, skin, wash, and empty a plump young rabbit. Throw the liver into boiling water, let it boil ten minutes, and afterwards mince it finely, and mix with it a tea-spoonful of chopped onion, a tea-spoonful of chopped parsley, four ounces of fat bacon, a little pepper, salt, and pounded mace, and half the boiled chestnuts

Cook this with the app: pantry check, scaling, and the assistant.